Aren’t these egg stuffed tomatoes adorable? Naturally, these “baskets” contain not just an egg but also a tasty rocket béchamel sauce. The result is an extremely appetizing appetizer that everyone greatly appreciated. They are also very easy to prepare and can be served on any occasion. Once again, the tomato proves to be a very versatile vegetable that can be used in many ways. Delicious till the last bite!

Other single-serving appetizer recipes you might be interested in:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Oven, Other
Cuisine: Italian
Seasonality: All seasons

Ingredients for egg stuffed tomatoes

2 round tomatoes
4 eggs (medium)
0.7 oz rocket
2 tbsps butter
1 clove garlic (small)
1/2 cup milk
1 tbsp flour
nutmeg
1 oz Grana Padano cheese, grated (or Parmesan)
salt
black pepper
oil (to brush the baking dish)

Tools

This is a Thermomix recipe, but you can easily make it without this appliance. Using the same ingredients and amounts, simply flavor the rocket in a small pan and prepare the béchamel sauce as you usually do.

1 Melon baller
Paper towels
1 Baking dish oven-safe

Preparation of egg stuffed tomatoes

Wash the tomatoes, dry them by patting with kitchen paper, remove the stem, and cut them in half horizontally.
Remove the central pulp using a melon baller or a spoon. Obviously, don’t throw this pulp away. Dress it with oil, salt, and pepper, and eat it.
Salt the inside of the tomato halves and turn them upside down on kitchen paper to let them lose most of their water content.
In the meantime, wash the rocket, dry it, and put it in the bowl with 1 tbsp of butter and a small peeled garlic clove. Cook for 6 minutes at 212°F Counterclockwise speed 2.
At the end of cooking, transfer everything to a cutting board and chop finely with a mezzaluna. I tried to chop inside the bowl, but the amount of rocket is too small, and the blades were practically spinning in the air. So, I preferred to do it by hand. Set aside.
Without washing the bowl, add the remaining butter (1 tbsp), the flour, the milk, a generous pinch of salt, and a good grating of nutmeg. Prepare a béchamel by cooking for 6 minutes, 194°F speed 4.
Once the béchamel is ready, add the chopped rocket, 0.7 oz of grated cheese, and mix everything together.
Brush the edges and bottom of an oven-safe baking dish with oil and arrange the tomatoes after thoroughly drying the inside with kitchen paper.
Fill them halfway with the rocket béchamel.
Then crack an egg over each tomato, discarding some of the egg white if it’s too much. Try to keep the yolk intact.
Finally, sprinkle the surface with salt and pepper to taste, and with the remaining grated cheese.
Bake in a preheated static oven at 375°F for 20 minutes or until the egg white is firm. If necessary, switch to grill mode for a few minutes at the end of cooking.
Remove the egg stuffed tomatoes from the oven and let them cool slightly before serving. Enjoy! Paola
I would like to remind you that you can follow me on various social media to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE), and also on Tik Tok (@zenzero_limone). Thanks a lot ♥!